We sift and mix the flour on the wooden pastry board, arranging them as a fountain in which we will add a pinch of salt, a drizzle of extra virgin olive oil and whole eggs. Start to beat the eggs with a fork, slowly absorbing all flour, then work the dough manually, incorporating more flour if needed, until you have a smooth, homogeneous and sufficiently elastic dough.

Let rest the dough in the refrigerator for about an hour; proceed spreading the dough on the pastry board and with the help of a rolling pin work it until you get a thin sheet from which we will cut with our noodles.

Bone the duck and deprive it of the skin and fat and cut it finely as for a tartare.

Finely slice onion, celery, carrot and sauté in a pan over low heat with a drizzle of extra virgin olive oil, adding finely chopped sage and rosemary.

Then add the chopped duck pulp and brown them well.

Sprinkle with Rosso di Montalcino La Poderina red wine, let it evaporate, add salt and pepper and cook for about an hour over low heat covering casserole, stirring occasionally and taking care to wet often with vegetable stock or simply with water.

Cook tagliatelle for 4-5 minutes in boiling water and sauté in the dwarf sauce. Serve immediately.